Rice Cakes

These delicious little rice cakes make for an excellent light dinner or lunch box treat. See notes section for Low FODMAP diet tip.

The ingredient of Rice Cakes

• 2 3 cup basmati rice
• 250g skinless smoked chicken breast supreme diced
• 2 3 cup semi dried tomatoes roughly chopped
• 1 1 3 cups grated mozzarella cheese
• 3 green onions thinly sliced see notes for low fodmap substitution
• 1 4 cup basil leaves finely shredded
• 3 eggs lightly beaten

The Instruction of rice cakes

• preheat oven to 200u00b0c grease an 8 x 2 3 cup capacity mini loaf pan line bases of holes with baking paper
• cook rice following absorption method on packet rinse set aside to cool
• place rice chicken tomatoes 1 cup of cheese onions basil eggs and pepper into a large bowl mix well to combine
• spoon mixture into prepared pan sprinkle with remaining cheese bake for 15 to 20 minutes or until cakes are firm to the touch and light golden stand in pan for 5 minutes run a flat edged knife around edges of cakes turn onto a wire rack allow to cool completely place into an airtight container refrigerate until ready to pack into lunch boxes

Nutritions of Rice Cakes

fatContent: 228 962 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 18 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent: n a
cholesterolContent: 20 grams protein
sodiumContent: 120 milligrams cholesterol